In this study (open access) the authors report the development of a simple point-of-use extraction system and spectral imaging protocol. It has potential as a point-of-use food inspection tool to check for species adulteration in processed meat.
Samples were macerated (approximately 200 mg) in 500 μL of sterile saline (0.9%). The extract was centrifuged. 2 μL of the supernatant from each sample was used to obtain the UV-Vis spectrum (180–800 nm; 0.5 nm intervals).
30 samples of each of four species (beef, pork, chicken and pacu fish) were used to develop and validate a classification model. Spectral data were preprocessed using standard normal variate transformation and analyzed using principal component analysis. The authors report that this revealed distinct clustering, particularly for beef. Support vector machine algorithms were trained, achieving an overall accuracy of 89.3% in leave-one-out cross-validation and 86.1% in external validation.
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